BEEF, BARLEY, AND BUTTERNUT SQUASH STEW WITH BLUE CHEESE CROUTONS

BEEF, BARLEY, AND BUTTERNUT SQUASH STEW WITH BLUE CHEESE CROUTONS image

Yield 6 bowls

Number Of Ingredients 17

Ingredients

1+3/4 lb boneless beef chuck, trimmed and cut into 1-inch cubes
kosher salt and freshly ground pepper
5 tbs all-purpose flour
4+1\2 tbs unsalted butter (1+1\2 tbs softened
1 tbs extra-virgin olive oil
2 large leeks (white and light-green parts only), halved and thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium ribs selery, chopped
1 cup dry white wine
6 cups lower-dalt chicken broth
2/3 cup pearl barley
3 dried bay leaves
1 tbs finely chopped fresh sage
1 tsp nutmeg
1 small butternut squash 9about 1+1\2 lb) peeled, seeded and cut into 1\2-inch cubes--about 3+1\2 cups
1\4 cup chopped fresh flat-leaf parsley ( I used a hand full of dried)
1\4 cup half-half

Steps:

Position a rack in center of oven and heat to 350 Season the beef with 1 tsp salt and 1\4 tsp pepper and then toss in large bowl with 2 tbs flour. Heat 1tbs of the butter and oil in a 5+1\2-6 qt Dutch oven over medium-high heat. Cok half the beef until browned on several sides. Using slotted spoon, transfer the beef to a plate, Repeat with teh remaining beef Melt 2 tbs of butter in the pot. Add the leeks, carrots, celery and a pinch of salt, reduce heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook , scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in remaing 3tbs flour and cook for one minute. Whisk in 5 cups broth, stir in the barley, bay leaves,sage ,nutmeg, 1\2 tsp salt and the beef along with any accumalted juices. Bring to a boil. Cove the pot snugly with foil and then a tight fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and remaining 1 cup broth. Cover with foil and lid and continue to braise until beef and squash are very tender, about 30 mintues more. Remove and dicard bay leaves from the stew an stir in the parsley and half and half. Season to taste with salt and pepper if want the croutons 3oz crumbled blue cheese ( about 3/4 cup) 3 tbs finely chopped walnuts 18 1\2 inch thick baguette slices In a small bowl combine the softened 1+1\2 tbs buter with the blue cheese, walnuts and 1\2 tsp petter. Spread mixture evenly onto the baguette slices. Transer to a baking sheet Position a rack about 8in from the broiler and heat the broiler on high. Broil until deep golden-brown and crisp (2-3 minutes) Serve with the stew